Where I'm from, there were no fast food chains (at least until I left in 1969), but there WERE a couple of Mom/Pop burger joints that served GREAT burgers...juicy, not too thick and with crispy edges...the kind you had to lean over your plate to eat so it wouldn't drip down your front.
I'd heard about "smash burgers" many times, but never took the time to find out what they actually ARE until a couple of days ago when I got into the weeds while on YouTube and finally decided to take a look.
So I broke out my 15" CI pan, got it screaming hot and smashed away...2 thin but somehow-still-juicy patties with beautiful crispy edges and a brown "crust", 2 slices of cheese melted on top of each, a little bit of onion and a dab or two of mustard on a toasted bun later and I was in cheeseburger heaven (I think I might have heard the angels sing !).
I know this has NOTHING to do with smoking, but I'm still stunned by just how close this was to my beloved old-school cheeseburger...now, to figure out how best to make this happen on my Smokey Joe (I "do" have the small Vortex, so hope springs eternal!).
As you were...
I'd heard about "smash burgers" many times, but never took the time to find out what they actually ARE until a couple of days ago when I got into the weeds while on YouTube and finally decided to take a look.
So I broke out my 15" CI pan, got it screaming hot and smashed away...2 thin but somehow-still-juicy patties with beautiful crispy edges and a brown "crust", 2 slices of cheese melted on top of each, a little bit of onion and a dab or two of mustard on a toasted bun later and I was in cheeseburger heaven (I think I might have heard the angels sing !).
I know this has NOTHING to do with smoking, but I'm still stunned by just how close this was to my beloved old-school cheeseburger...now, to figure out how best to make this happen on my Smokey Joe (I "do" have the small Vortex, so hope springs eternal!).
As you were...